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Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker

Total Time

2hrs

Prep 1 hr 40 mins

Cook 20 mins

A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking or, as I have done, by putting thinly rolled pastry crosses on top. An absolute "must" for the Spring and Easter Tea table! I also make these throughout the rest of the year - minus the crosses - for fruity, spiced English style teacakes!

Crosses

Glaze

Directions

Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit.

Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle.

Set the bread maker to Dough setting - or Raisin Dough setting if you have it.

Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time.

Lightly grease two baking trays/sheets.

When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls.

Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film.

Allow them to rise for about 30-45 minutes or until doubled in size.

Meanwhile pre-heat the oven the 200C/400F/Gas 6.

Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips.

Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side.

When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath.

Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack.

Eat whilst still warm, split & spread with butter!

These are GREAT toasted when they are a few days old as well!

Reviews

Most Helpful

Traditional Fruity and Spiced Hot Cross Buns: Bread-Maker

45

Wonderful recipe! I've made these twice and everytime they turn out perfect! I did change the actual cross bit though as I didn't have ready made pastry in the house. I used 80g of plain flour, 80mls of water and 2 teaspoons of sugar mixed together to make a thick paste which I piped onto the buns and baked as usual.

Excellent recipe, I didn't change a thing. I have made these a couple of times now and they are wonderful. Just the right amount of spices and fruit. After trying a few different recipes for Hot Cross Buns, this is now my 'go to' recipe.

I made these today with my granddaughters helping and they turned out de-lishous! I didn't do the pastry crosses, just cut a cross in the top of each bun. Didn't ice them either... but the buns were so tender. Followed the recipe for the buns exactly and used a mixture of dried cherries, blueberries, cranberries, and raisins... and it was perfect. I'm looking forward to splitting and toasting the leftovers for breakfast.